Makes: 15 -18
- 2 tsp sachet dried yeast
- 1 tbsp golden caster sugar, plus 60g (1/3 cup)
- 40g (1/6 cup) vegan butter, melted
- 1 tsp vanilla extract
- 400g (4 cups) plain flour, plus extra for dusting
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Light olive oil, for greasing and shallow frying
- 180g (1/2 cup) raspberry jam
For the cinnamon dusting
- 200g (2/3 cup + ¼ cup) golden caster sugar
- 1 heaped tsp ground cinnamon
- Line a baking tray with greaseproof paper. Put 240ml (1 cup) warm water in a small bowl and add the yeast and the 1 tbsp sugar. Stir to mix, then leave for 5–10 minutes to activate and become frothy.
- Put the butter in a small bowl and add the vanilla. Stir well to combine. Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in the 60g (1/3 cup) sugar.
- Make a well in the centre. Pour in the yeast mixture and the butter mixture, and stir well until the mixture comes together to form a dough.
- Remove from the bowl and knead the dough on a lightly floured work surface for 3–4 minutes until smooth. Clean out the bowl and lightly grease it with a little olive oil. Put the dough back in the bowl and cover with cling film. Put the bowl in a warm place for 1 hour or until the dough doubles in size.
- Roll out the dough on a lightly floured work surface until 2.5cm (1in) thick. Using a 5cm plain round cookie cutter, cut out rounds and put them onto the prepared tray. Leave for 15 minutes to rise.
- To make the cinnamon dusting, put the sugar in a mixing bowl and add the cinnamon. Mix well.
- Heat oil to a depth of 5–7.5cm (2-3in) in a large saucepan or deep fat fryer to 170°C (340°F) (test by frying a small cube of bread; it should brown in about 60 seconds). Lower the dough circles 5 or 6 at a time (depending on the size of your saucepan) carefully into the oil and cook for 2–3 minutes on each side. They will puff up and turn golden brown.
- Remove from the oil and drain on kitchen paper, then put them into the cinnamon dusting and coat well all over.
- Put some jam into a piping bag. Poke a hole into each doughnut using a skewer or chopstick, then pipe a little jam into each doughnut. Serve while still hot.